Ragout of Sautéed Turbot with Serrano Ham, Spring Vegetables and Pea Shoots
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Ragout of Sautéed Turbot with Serrano Ham, Spring Vegetables and Pea Shoots from Rick Stein's Fish & Shellfish cookbook. This elegant and sophisticated seafood dish is sure to impress your dinner party guests and is surprisingly easy to prepare.
From the book
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Introduction
As I say in the book, turbot is possibly the best-tasting fish in the world. Don’t think that this has to be made with expensive turbot, however. You can use any firm-textured fish.
Alternative fish: John Dory, gurnard, flathead, monkfish.
Ingredients
40g | fresh or frozen peas |
60g | courgettes, thinly sliced |
100g | small asparagus, cut on the diagonal into 1cm pieces |
250g | turbot fillet, skinned, cut into 6–7cm pieces |
1 tbsp | vegetable oil |
40g | unsalted butter |
40g | serrano ham, cut into strips |
10g | preserved lemon, finely chopped |
200ml | Chicken stock |
1 tsp | white miso paste |
30g | pea shoots |
Salt |
Method
Blanch the vegetables in boiling salted water as follows: peas 30 seconds; courgettes 30 seconds; asparagus 60 seconds.
Season the turbot pieces with a little salt and fry over a moderate heat using the vegetable oil and ½ teaspoon of the butter.
Put the ham, preserved lemon, chicken stock and miso paste into a small pan. Bring to the boil, add the rest of the butter and boil rapidly for a minute to emulsify the butter and reduce the volume a little. Stir in the vegetables and pea shoots, warm through and pour into 4 warmed soup plates. Top with the turbot pieces.
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